This dish is basically Teriyaki Chicken, and I added Sweet Potatoes that I steamed. You can cook them in your favourite method. And today I used Japanese Sweet Potatoes, that have silky texture and superior flavour. However, the most common orange coloured Sweet Potatoes can be used. I added a little bit of Chilli to the sauce but it is optional.


4 Servings


500g Sweet Potato *I used Japanese Sweet Potatoes
300g Chicken Thigh Fillets *cut into chunky bite-size pieces
Oil for cooking
Toasted Sesame Seeds

1 tablespoon Sugar
2 tablespoons Soy Sauce
2 tablespoons Mirin
2 tablespoons Water
Chilli Flakes *optional, as required

  1. Wash and scrub Sweet Potatoes well, then cut into bite-size pieces. *Note: You can peel if you prefer, depending on the type of Sweet Potatoes.
  2. Steam Sweet Potato pieces until soft. You can bake OR microwave them.
  3. Combine all the Sauce ingredients in a small bowl.
  4. Heat a small amount of Oil in a frying pan over medium heat, cook Chicken pieces until nicely browned and almost cooked through.
  5. Add Sweet Potato pieces and the Sauce, stir to combine, then cook, occasionally stirring and tossing, until sauce is gone and slightly caramelised.
  6. Sprinkle with some Toasted Sesame Seeds and serve.